Chocolate for breakfast? Yes please! Now, I know that doesn’t really seem like appropriate breakfast food, but it is officially a muffin, which means breakfast food! There is no creaming of butter and sugar, which denotes cakes and cupcakes. Instead, this uses the muffin method. Nice and easy, where you pretty much throw everything in a bowl and mix.
If you don’t want a chocolate muffin for breakfast, have it as a snack, or even as dessert. No matter when you eat them, they are delicious! But, if you need an excuse, these do have espresso powder in them (to enhance the chocolate flavor) which can help kick start your morning! 😉
Double Chocolate Muffins
¼ cup unsalted butter, melted
¼ cup canola oil
1 teaspoon espresso powder or instant coffee
2 cups all-purpose flour
â…” cup Dutch-processed cocoa powder
â…” cup brown sugar
1 cup semisweet chocolate chips
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla
Coarse or turbinado sugar (optional)
Center a rack in the oven and preheat the oven to 375 degrees F. Line muffin cups with paper baking liners for 12 muffins.
In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, baking powder, baking soda, salt, and chocolate chips; make a well in the dry ingredients. In a small bowl, whisk together the butter, oil, buttermilk, eggs, and vanilla extract until well combined. Pour the liquid ingredients and butter mixture into the well in the dry ingredients. Using a rubber spatula, gently stir until just blended; do not overmix. Divide the batter evenly among the 12 prepared muffin cups; cups will be overly full. Sprinkle with coarse of turbinado sugar, if desired.
Bake for 17-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a wire rack and cool 5 minutes, then remove the muffins and finish cooling on the rack.
Source: A Dash of Sugar and Spice Original, inspired by Brown Eyed Baker
